28 cm / 11 in round vs 23 cm / 9 in square
| 28 cm / 11 in round | 23 cm / 9 in square | |
|---|---|---|
| Size | 28 cm across | 23 × 23 cm |
| Base area | 615.8 cm² | 529 cm² |
| Usual depth | 5 cm | 5 cm |
| Holds | 3.08 L | 2.65 L |
Can you swap them?
Swap without changing the recipe, but watch the oven. 28 cm / 11 in round has 16.4% more area, so a mixture written for 23 cm / 9 in square sits about 86% as deep in it and browns sooner.
Nothing standard sits between these two, so this is the smallest change available in this shape.
Scaling the recipe
| Recipe written for | Baked in | Multiply by | Or leave it and get |
|---|---|---|---|
| 28 cm / 11 in round | 23 cm / 9 in square | 0.86 | 116% of the depth |
| 23 cm / 9 in square | 28 cm / 11 in round | 1.16 | 86% of the depth |
Multiply every ingredient, including the eggs — round to the nearest half egg and adjust the liquid rather than rounding a whole one up.
Baking time
A mixture 86% as deep is done earlier, not cooler. Leave the temperature alone, start testing at about 86% of the stated time, and let the skewer decide. Why depth sets the time and diameter barely does →
Frequently asked questions
Can I use a 23 cm / 9 in square instead of a 28 cm / 11 in round?
Yes, with the mixture multiplied by 0.86. 23 cm / 9 in square has 529 cm² of base against 615.8 cm², so an unscaled 28 cm / 11 in round recipe sits 116% as deep and bakes faster.
What is the difference between a 28 cm / 11 in round and a 23 cm / 9 in square?
28 cm / 11 in round has a base area of 615.8 cm² and 23 cm / 9 in square has 529 cm² — 28 cm / 11 in round is 16.4% larger. At their usual depths they hold 3.08 L and 2.65 L.
Do I need to change the baking time between a 28 cm / 11 in round and a 23 cm / 9 in square?
Yes. Moving a 23 cm / 9 in square mixture into 28 cm / 11 in round makes it 86% as deep, so start checking at about 86% of the stated time. Depth drives baking time far more than tin diameter does.
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